Slow Cooked Mongolian Chicken by Theo Michaels

Course: Main - Dish: Meat - Serves: 2

A slow cooked, sultry Mongolian chicken recipe; utterly delicious and easy using canned ingredients to indulge in the spicy, sweet, sticky flavours of this Americanised Mongolian recipe. I’ve cooked this in a slow cooker for super convenience but have noted how to cook in conventional oven as wellServe on rice and add extra chilli if you like it HOT!


  1. Simply add all the Sauce ingredients into your slow cooker and mix together with a pinch of salt and black pepper. Once combined, nestle in the chicken thighs skin side up (spoon a little sauce over the top of them) drizzle a little sesame oil over the top and cook in the slow cooker on high for 4 – 6 hours.  
  2. Remove the lid once cooked, if you want the sauce thicker, mix together the cornflour with an equal quantity of cold water, stir into the pot and continue cooking for another 30 minutes to 1 hour until thickened. 
  3. Serve on rice with sliced spring onions to garnish. 
NOTE: you can also make this in a regular oven; follow the method above while also adding 200ml water to the sauce, bake in your oven at 180FAN for 45minutes to 1 hour until chicken is cooked through and sauce is thickened. Check half way to see if it needs a splash more water if it starts to run dry.  

Nutritional information per serving:

Nutritional value per serving 
Nutrient  Per serving 
Energy  3640kJ 
Fat  42g 
   of which saturates  12.2g 
Carbohydrate  88g 
  of which sugars  26.5g 
Fibre  10g 
Protein  50g 
Salt  3.75g 
  5-A-DAY PORTIONS  One serving of this recipe counts as 2 of your 5-A-DAY target of fruit and vegetable portions. 

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